Easter 2023 in the best restaurants in Florence
Magnificent locations and gourmet menus: here are the best restaurants in town for a memorable Easter lunch
Throw in a spring Sunday, a relaxed family atmosphere, and some of the city's most beautiful and gourmet venues, and the perfect Easter is served! For those who don't like to spend this festivity at home, here are the best locations in Florence where to spend a special day!
Il Palagio - Four Seasons Hotel Firenze
Borgo Pinti, 99
ph. +39 055 2626450
Immersed in the centuries-old park surrounding the Four Seasons Hotel Firenze, the Il Palagio restaurant under the guidance of chef Paolo Lavezzini is ready for a memorable Easter. Sunday 9 April and Monday 10 April there will be an Easter Brunch: starting at 12:30 p.m., savoury and sweet buffet with traditional recipes and welcome aperitif with a glass of sparkling wine (140 euro per person). At 2.30 pm, all children can participate in the egg hunt in the Giardino della Gherardesca. Brunch is also planned on Easter Monday, 10 April: starting at 12.30 p.m., savoury and sweet buffet accompanied by the classic barbecue and welcome cocktail prepared by the Atrium Bar bartender team (120 euros per person). Brunch is also planned for 25 April and 1 May, including a welcome cocktail at the price of 120 euros per person. For more information and reservations: firstname.lastname@example.org.
Se-Sto on Arno - The Westin Excelsior
Piazza Ognissanti, 3
ph. +39 055 27152783
On the sixth and top floor of The Westin Excelsior hotel, a memorable Easter awaits you on the beautiful terrace with 360-degree views over the rooftops of Florence. For the occasion, in addition to the seasonal à la carte menu, the restaurant offers Gnocchi di patate, ragout bianco d'agnello, spugnole e crema di asparagi and the Uovo di Pasqua: yoghurt mousse, mango heart, white chocolate coating.
Winter Garden restaurant & Bar - The St. Regis Florence
Piazza Ognissanti, 1
ph. +39 055 2716 3770
In the beautiful setting of the Winter Garden Restaurant, let yourself be tempted by special dishes designed for the Easter festivities. In addition to the à la carte menu, you can sample some traditional dishes such as crispy egg, asparagus, truffle and lamb, cream of fresh broad beans, pecorino cheese fondue.
Piazza Ognissanti, 3
ph. +39 055 27151
On the lobby floor of The Westin Excelsior Florence reopens Orvm, an exceptional cocktail bar where you can enjoy light meals and delicious drinks. For Easter, don't miss the Colomba filled with chocolate, vanilla, pistachio and hazelnut sauce (14 euros per portion).
Lungarno degli Acciaiuoli, 4
ph. +39 055 2726 8912
Contemporary Italian café with a truly privileged position on Ponte Vecchio. For Easter, it offers a delicious lunch signed by executive chef Antonio Minichiello, who with his unmistakable style proposes refined, cheerful and varied dishes, just like his international gastronomic background. The Easter menu includes Bassano white asparagus & Asetra caviar; Crispy egg, lemon potato mousse, Cinta Senese pork cheek and wild garlic; Herb cannelloni, stuffed with crab, courgettes, broad bean cream and wild fennel smoked milk; Lamb in a honey and lavender crust, pumpkin flowers, De Magi goat cheese and mint sauce; The rabbit and the carrot dessert (120 euro per person).
Picteau Bistrot & Bar
Borgo San Jacopo, 14
ph. +39 055 27264997
The elegant bar&bistrot inside the Lungarno hotel offers an interesting Easter menu created for the occasion by executive chef Claudio Mengoni. The menu includes Soft egg with asparagus caponata and black truffle; Tagliatelle with artichokes, pancetta and Pecorino di Pienza fondue; Crispy lamb chops with lemon agretti and tartar sauce; Easter dove with orange cream (90 euro per person, wine pairing 45 euro). You can reserve your place either at one of the few outdoor tables on the extraordinary terrace or inside, in the company of the works of art by Picasso and Jean Cocteau to which it owes its name.
Salotto Portinari Bar & Bistrot
Via del Corso, 6
ph. +39 055 5353555
The beautiful Salotto Portinari Bar & Bistrot, with chef Vito Mollica's cuisine, offers an exceptional Easter menu with steamed prawns and baby squid with spring salad; borage flan with quail eggs and culatello di zibello; asparagus risotto with red mullet and cacciucco sauce; roast kid with herbs with chicory and artichokes; colomba cake with vin santo zabaglione and almond ice cream. Frivole and coffee in closing (95 euro per person). Chic Nonna, on the other hand, is open with an à la carte menu.
Irene - Hotel Savoy
Piazza della Repubblica, 7
ph. +39 055 2735891
Restaurant at the Hotel Savoy, here you can enjoy simple yet refined dishes in a sophisticated ambience. Gather your loved ones for Irene's annual Easter brunch. There is something for the whole family in the Easter menu created by our Creative Director of Food, Fulvio Pierangelini. The menu includes Focaccia with cherry tomatoes, broad beans and pecorino cheese and a welcome flute; Buffet (with Oysters; Octopus salad; Ginger and coriander lime fish tartare; Quinoa with spring vegetables and pea cream; Aged cheeses and much more); Fusilloni courgette and shrimps; Ricotta and spinach crepes with tomato and basil; Battered cod and lemon chard; Sliced adult beef with Roman style artichoke; Lamb with roast potatoes. Finally, risotto of desserts and Easter dove. Water and coffee included, wine not included (110 euro per person, children from 0 to 3 years old are free and children from 4 to 10 are priced at 35 euro or can order from their own menu. From 11 to 16 years 50% discount). There will be a harpist and a collaboration with Dreoni, who will distribute games for the little ones.
Cibrèo Ristorante - Helvetia & Bristol Firenze - Starhotels Collezione
Via del Verrocchio, 5r
ph. +39 055 234 58 53
Cibrèo Ristorante & Cocktail Bar proposes a menu that is a hymn to spring and renewal, with dishes that shed their winter flavours to return to exalt the first fruits and fragrances of the earth in bloom, amidst a revival of tradition, innovation of techniques and a refined yet familiar atmosphere. This festive spring family lunch can only begin with a homage to the symbol par excellence of Easter, chocolate. In a delicious praline, in fact, is enclosed one of the most iconic hors d'oeuvres of the Cibrèo, a real 'surprise' for the palate. Chocolate, the true protagonist of the Easter celebrations, will then also return in other courses on the menu: Pate chocolate; Artichoke; Risotto with leek and thyme; Plin reduction; Lamb assiette; and dessert with citrus coffee and Colomba (90 euros per person, 35 with wine pairing).
Viale Machiavelli, 18
ph: +39 055 228790
On Sunday 9 April you can celebrate Easter with the return of the classic brunch in the marvellous frescoed rooms of Villa Cora. Executive Chef Alessandro Liberatore and his brigade will be waiting to take you from the Carte Room with the Grand Buffet of Appetizers to the Foyer with the islands of hot dishes and the Sala delle Ceramiche with endless desserts (130 euro per person). The little ones can have lunch and fun with our Elfa Isadora in the room dedicated to them. For information and reservations: 055 228790 or email@example.com.
Osteria delle Tre Panche - Hotel Hermitage
Vicolo Marzio, 1
ph. +39 055 583724
If you are in the mood for a culinary journey with the flavour of truffles, the Osteria delle Tre Panche, with its magical view of Ponte Vecchio, is the place for you! An unmissable taste experience in one of the most incredible corners of Florence where you will feel like touching Ponte Vecchio with one hand.
Borgo San Jacopo, 57/r
ph. +39 055 212427
For those who want a traditional Easter, head towards Ponte Vecchio to one of Florence's most typical trattorias, frequented by a loyal Florentine clientele. Don't miss the fried food, but also the braciola rifatta, the handmade tortellini, and the exotic dish of curried prawns with rice and mango chutney.
Via del Verrocchio, 8r
ph. + 39 055 2341100
Another great classic, a true cult place of an ancient Florence that loves elegantly authentic flavours, is the Cibreo Ristorante. Since 1979 Cibreo has been a refined melting pot of flavours and aromas, created by the historic chef Fabio Picchi. Try the yellow pepper purée, Cassi-style cod, stuffed neck and Florentine stew.